Cocktailarium Logo Icon
Cocktailarium

La Louisiane

Category: Old FashionedMood: Sipper

Featured in the PDT Cocktail Book (2011)

Coupe

Ingredients

  • 60ml rye whiskey
  • 22.5ml sweet vermouth
  • 15ml Bénédictine
  • 3 dashes absinthe
  • 3 dashes Peychaud's bitters
No. of Servings:
1

Garnish

Maraschino cherry

Instructions

  1. Add all ingredients to a mixing glass with ice.

  2. Stir until chilled.

  3. Strain into a coupe.

  4. Garnish with a Maraschino cherry.

Hints

  1. The traditional recipe uses equal parts (try ½ oz / 15ml) of rye, Bénédictine and sweet vermouth.

  2. Other recipes vary the amount of the three main ingredients, making the rye more or less prominent, or reducing the amount of Bénédictine to make it drier. Don’t be afraid to alter the quantities to fit your palate.

  3. Consider twisting a lemon peel over the drink and discarding the twist in order to provide a bright nose to the cocktail that will play well with the rest of ingredients.

Your Notes

0 / 500
Rate This Cocktail

Did you make this recipe?

Tag @cocktailarium.app on Instagram and add hashtag #cocktailarium

Trivia

  1. This was the house cocktail of La Louisiane hotel and restaurant, which was built in 1881. Much like the Vieux Carré, it was meant to represent a mixture of cultures, neatly tied into a single drink.

  2. This recipe is also known as De la Lousiane, and Cocktail à la Louisiane.

  3. The oldest printing of the recipe is from 1937’s New Orleans Drinks and How to Mix ’Em by Stanley Clisby Arthur.

  4. The 1937 printed recipe called for an Absinthe alternative (Herbsaint) as Absinthe was illegal in the US during this period.

Tags

UnderratedIntenseElegantDryComplexBoozy1930sBaking spicesAromaticOld FashionedWhisk(e)yRye whiskeyFortified wineVermouthSweet vermouthHerbal liqueurBénédictine D.O.M.AbsinthePeychaud's bitters